Today is the birthday of the ice cream sundae. Both your Dad and I are veteran Friendly's crew, so how could we possibly resist a celebration?
|I know, I know...this isn't a Friendly's sundae. |
I was smitten with the orange dish! It's actually a Hyatt's creation
Once in a while when we worked at Friendly's, a customer would buy an entire box of hot fudge base. I imagine they were usually disappointed, because the fountain crew adds scoops of coffee ice cream to the hot fudge throughout the night to keep it the right consistency. Without a little bit of coffee, hot fudge tastes "flat". This recipe not only has both cocoa and chocolate, but also the heavy cream and coffee that give ice cream parlor fudge it's distinctive rich taste.
Ice Cream Shoppe Hot Fudge
Makes 1 pint
10 oz chopped dark chocolate
1/3 cup sifted cocoa
1/3 cup sugar
3/4 cup corn syrup
1/3 cup heavy cream
1/3 cup brewed coffee
1 tsp vanilla
3 Tbsp. butter, cut up
Melt chocolate at 50% power for 3 minutes. When chocolate is completely melted, whisk in cocoa powder.
Warm sugar, corn syrup, cream, and coffee in medium, heavy-bottomed saucepan over low heat without stirring until sugar dissolves. Increase heat to medium high; simmer mixture, stirring frequently, about 4 minutes.
Remove from heat and whisk in vanilla and butter. Let cool 2 minutes. Whisk in melted chocolate/cocoa mix. Serve warm.
Sauce can be refrigerated in an airtight container for at least 10 days. Reheat in microwave, stirring frequently until mixture is very smooth and shiny.
Love you, Sweet Thing,